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Raw Chocolate Truffles and Mango Sorbet on Paloma’s Birthday

Paloma turned two on Friday, and we can hardly believe how fast time flies. Last year, for her first birthday, we had a big party with lots of guests and even more food. I believe we started cooking a whole week before the date in order to get everything prepared!
This time was very different. We just returned from Chicago (will write about that soon) and simply had no time for putting together a party. We wanted to keep it low key and family only, but a few close friends promised to come over and celebrate anyway, even if we had nothing to feed them.

Being food obsessed as we are, we couldn’t let them leave hungry, so we came up with a few sweet dishes that take little time in preparing, and threw them together as fast as we could. First, we served our favourite Baby Spinach and Strawberry Salad, which is always a winner. A box of ripe mangos was waiting for us when we returned home from traveling, so the wonderful Mango Chili and Coconut sorbet was created. We mixed a separate serving for Paloma, without chili, but after she reached into my plate and tried the spiced sorbet, it was clear that no kids’ version was necessary. She loved the spice! The chocolate truffles are another crowd pleaser. People always enjoy them and can never believe that they contain no cream or butter, as rich as they are.

Paloma was in heaven with all the attention and presents. Perhaps her favourite one was a set of animal nesting dolls that we got at the beautiful P.O.S.H. in Chicago. She played with them all day before the guests arrived.

Lastly, I wanted to share some very exciting news. We were invited by the awesome creative director at G Living to be among their contributing Green Chefs. We’ve always loved the site and were very happy with the invitation. See our introductory post here, and the Fig and Hazelnut Pizza post here.

In a high speed blender, combine all the ingredients. Chill well and put into an ice cream maker for 25 minutes or however long your brand of ice cream machine suggests. Freeze for at least 2 hours before serving.

In a food processor, thoroughly mix all the ingredients until moldable. Form the truffles. Roll into ground pistachios, ground almonds, small coconut flakes, and raw cacao – many possibilities here. Keep refrigerated.

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Congrats on being invited to contribute to G Living – awesome site. Paloma’s birthday dishes look much more enticing than the typical store bought cake with its sugar coated frosting that is terrible for your teeth and upsets your baby’s tummy. I’m sure she appreciates it as well. Happy #2 Paloma!

Kiki: You can use cacao only, no problem. The only thing is that you’ll have to adjust the sweetness, as mesquite and carob are much sweeter than cacao. Also, the carob powder that we get is imported from Italy.

Claire: thank you so much! For this recipe, you’re not required to soak the almonds. However, soaking them makes them easier to digest and overall better for you. I often soak and dehydrate my nuts, and keep them refrigerated until needed.

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[…] to have another look. They have an incredible childrens’ section (where we got Paloma’s nesting dolls), with wonderfully illustrated books, finger puppets, drawing supplies, and sippy cups galore. If […]